Eggs in a Hoola Hoop (SCD, GFCF)

This egg dish has been floating around the internet for awhile and I finally tried it.

The ingredients are obvious: eggs, bell pepper rings sliced about 1/3" thick (yellow, orange, and red bell peppers are much milder than green), a little fat for frying, salt and peper. I cooked the pepper rings for about 2 minutes per side before adding an egg to each one.


Here's the recipes from around the web:

Flower Power Eggs from Apron Strings

Fried Eggs in a Bell Pepper Ring from Food Renegade

Roasted Bell Pepper Egg in the Basket from Z's Cup of Tea

Bell Peppered Eggs from Back to Her Roots

Eggs Fried with Tomato in Bell Pepper Ring from Enjoy Your Cooking

Bell Pepper Egg-In-A-Hole from Shutterbean (Use SCD legal toast)

Recipe Review - Lemon Ricotta Pancakes From Simply Gluten-Free (modified for SCD)

Carol Kicinski of Simply Gluten-Free has a flourless pancake recipe using ricotta cheese called "Gluten Free Ricotta Lemon Pancakes". Ricotta cheese is not legal on the SCD, so I substituted with dry curd cottage cheese, also called farmers cheese. They were very good. They reminded me of french toast without the toast. Thanks Carol!

 Here is a link for pancake syrups. I also have a recipe for Raspberry Syrup.

Almond Flour Pancakes (SCD)

I didn't have enough eggs this morning to make our usual waffle recipe, so I tried adding one half cup of yogurt. Wafflewise it was a disaster, but pancakewise, it was delicious. These taste just like the gluten laden version.

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free, Grain-Free Tuesdays at HellaDelicious,  and Tuesdays at the Table at All the Small Stuff.

Almond Flour Pancakes

1 cup Almond Flour
1/4 teas. Baking Soda
1/4 teas. Sea Salt
1/2 cup Yogurt
2 TBSP. Honey
3 Eggs
1/2 teas. Vanilla Extract
1/4 teas. Almond Extract
Oil for Frying

In a mixing bowl, combine dry ingredients, then mix in other ingredients until smooth. Heat the oil in a non-stick pan over medium heat. Add small drops of batter, making pancakes about 3 inches in diameter each. Cook until golden brown on both sides. Makes about 12 pancakes.

Top with Raspberry Syrup.

Banana Almond Butter Pancakes (SCD, GFCF)

My parents are visiting and these pancakes were a big hit for breakfast. When it finally dawned on me I had not taken a photo yet, they were nearly devoured, except for this lonely one. I got the idea for these from this recipe on Marks Daily Apple.

This post is linked to "Fightback Fridays" at the Food Renegade


Banana Almond Butter Pancakes

1 ripe Banana
1/2 cup Almond Butter
2 Eggs
2 TBSP Honey
1/4 teas Sea Salt
1/4 teas Baking Soda
1/2 teas. Vanilla
dash of Cinnamon

In a medium size mixing bowl, puree banana, with a hand mixer or with a potato masher. Mix in the rest of the ingredients. Cook over a medium heat on a lightly oiled griddle. They burn easy so you may need to lower your heat a tad. Makes 10-12 palm sized pancakes.

Raspberry Syrup (SCD, GFCF)

This is delicious on pancakes! I wanted to make a fruit syrup that could be multi-purpose, good for waffles, pancakes and desserts.

12 oz. bag Frozen Raspberries, thawed
1 1/2 cup water
1 cup Honey

Add raspberries and water to a blender and puree. Then, set a wire mesh strainer over a saucepan. Pour the raspberry mixture into the strainer and gently stir with a wooden spoon to remove the seeds. Add honey to raspberry mixture and stir, over medium heat, about 30-40 minutes, until mixture begins to slightly thicken. (it will still be quite runny) Let it cool and it will thicken a slight bit more. Pour cooled syrup into a glass jar and keep refrigerated until use. It should keep for about 10 days.

Strawberry Honey Butter (SCD)

This is a treat for your toast. It's a lovely pink color. Although I've never tried it, I highly suspect this would work well for a frosting too.

1/2 lb. Butter, softened
1/4 to 1/3 cup Honey
1 1/2 cups Strawberries

Mix butter and honey in a food processor until smooth and blended. Add strawberries and mix until blended.